Vivek Singh's Rajasthani Lamb Soola Spiced Rack of Lamb with Sangri & Hot Garlic Chutney

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley can provide a similar flavor profile.

garam masala

💰Cheaper: curry powder

Curry powder can be a more accessible spice blend.

Start with a first marination of rack of lamb with salt, ground red chilies, ginger and garlic paste, and a little oil and lemon juice.

Mix the first marination and let it sit for a few minutes.

Prepare the second marinade using hung yogurt, ginger and garlic paste, and a mix of spices called sula spices, which includes fried onions, peppercorns, cloves, fennel seeds, coriander seeds, and green cardamom, all blended into a paste with mustard oil, salt, and sugar.

Add the first marinated lamb into the second marinade, allowing it to soak up the flavors.

Smoke the lamb by placing burning charcoal with cloves and ghee over it for added smokiness, letting it sit for 5-10 minutes.

In a pan, heat oil and add cumin and asafoetida, followed by onions, cooking until they soften and turn golden brown.

Add ground cumin, ground coriander, turmeric, and ground red chili to the onions, cooking for a minute.

Incorporate chopped tomatoes and green chilies, cooking until the tomatoes soften.

Add the sangri beans and kumart, stirring in yogurt quickly to prevent splitting, along with chopped coriander and ginger, and shredded spinach.

Prepare a corn sauce by cooking corn with onions, cardamom, and bay leaf, then tempering it with cloves for smokiness.

Skewer the marinated lamb and cook it in a hot tandoor for 5-6 minutes, then let it rest for the same amount of time.

Slice the rested lamb and serve it with the corn sauce, sangri, and hot garlic chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens